I have an early start today and it promises to be a nonstop trot! So I’m using the time I usually devote to making a breakfast drink to make a soup that will sustain me all day. What is so great about making a soup with a NutriBullet, vegetables and/or fruits and prepared broth is that you only need to get it hot before you eat it. After I cut, pulverize and heat the below soup-stuffs, I throw it in a thermos and head out for my day!
Granted, it takes a couple of minutes to peel and cube Butternut Squash. Therefore, I planned in advance and used half of the pictured BNS in a chicken stew (made last night) and the other half for today’s soup. Everything else is a snap!
The ratio of tasty balance for this soup (and many, generally) is about half vegetal/bright and half earth/dark.
So, the vegetal components are Butternut Squash + Sage.
And the earthy component is the Pear + Ginger.
And then there are the wild cards: these provide a springboard and a canvas as well as color and bond together the above ration of ingredients:
Chicken Broth* + Salt + Black Pepper + Paprika – all to taste
*Sub Veggie Stock to make Vegan
Pulverize in you NutriBullet, heat while your putting on your makeup (or shaving, fellas) and then throw into your Thermos! Yummmmmmeeee!